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Czech Pilsner

Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: PK
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)

Created: Monday September 23rd 2019

Original Gravity:

1.048

Final Gravity:

1.008

ABV (standard):

5.2%

IBU (tinseth):

27.7

SRM (morey):

4.2

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pilsner9 lb Pilsner	37	1.8	90%
0.50 lb	American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L	35	15	5%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	5%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Saaz2 oz Saaz Hops	Pellet	2.6	Boil	60 min	19.69	33.3%
2 oz	Saaz2 oz Saaz Hops	Pellet	2.6	Boil	10 min	7.14	33.3%
2 oz	Saaz2 oz Saaz Hops	Pellet	2.6	Boil	1 min	0.85	33.3%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	Saaz (Pellet) 5.9999999862754 oz Saaz (Pellet) Hops		27.68	99.9%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.125 gal		Infusion	--	154 °F	60 min
7 gal	To reach 7 gallon boil volume.	Fly Sparge	--	168 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	15 min.
1 tsp	Yeast Nutrient	Other	Boil	15 min.
0.50 tbsp	10% Phosphoric Acid	Water Agt	Mash	--
1 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	--

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 186 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.65 Volumes

Target Water Profile

Distilled Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
11 gallons distilled water 1/2 tsp 10 % Phosphoric Acid per 5 gallons in hot liquor 1 tsp Calcium Chloride in mash Treat 7 gallons of strike water with: .7 of 1/2 tsp Phosphoric Aid Heat strike water to 172F. (18F above target mash temp) (water heater temp reading is generally 5F lower than actual water temp) Use 3.125 gallons to mash. Add 1 tsp Calcium Chloride directly to mash at dough-in. Top up sparge water to 7 gallon mark and treat the new 3.125 gallons with: .3 of 1/2 tsp Phosphoric Aid Heat sparge water to 175F. (water heater temp reading is generally 5F lower than actual water temp)
Mash Chemistry and Brewing Water Calculator

Notes

Chill wort to 50°, oxygenate, pitch hydrated dry yeast.

REHYDRATION INSTRUCTIONS: Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C (70°F to 77°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

Ferment at 50ºF for 2 weeks.

Diacetyl rest at 60 degrees for 3 days.

Cold crash at 38 degrees for 3 days.

Keg and carbonate. Flavor should improve with cold conditioning.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-08-15 14:18 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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